I've been lurking this thread for a long time but just never seem to have my camera on hand when I'm cooking.
Well, the other morning I was shooting for PT (Rick)'s Harner passaround and I kept the camera out long enough to catch breakfast:

Nothing "fine or fancy" ; but just plain & good:
When I'm just cooking for myself, I often do 1 knife, 1 pan, 1 bowl meals.
I started off with bacon in a carbon pan, then removed the bacon and used some grease to fry the home-fries mix: purple potatos, onion, garlic, Chinese lantern peppers.
Then a some eggs over easy with smoked sharp cheddar.

Then into a big bowl went the potato's, eggs, and topped with a little more cheese, avocado, yellow tomato, the bacon, s&p and a dash of balsamic.

Bulldogbacchus is generously passing around his Mike Davis gyuto from this thread (http://www.kitchenknifeforums.com/showthread.php/6507-225-Gyuto-W2-with-hamon-for-sale). The knife came today, so what better way to try it out making chicken ponzu.

I was taught to cut up the lime leaves into small pieces and add just before you take it off the heat. Would you please explain how you are using the leaves.

Yes I agree the smell of these leaves is stimulating!! :wink:

Thanks!!!!

Eamon Burke

07-27-2012, 10:35 AM

Yeah the dragon fruit was for splitting with my babies. They loved it!

I just bruised the lime leaves and added them to the pot with the curry paste and last veggies. I know it's not exactly traditional order, but I had to mix some things up. Since I can only get canned coconut milk, it won't break, so I have to cook the chicken in coconut oil itself, and there is no insulation for the curry paste mix, the oil will just burn it. Given the fresh herb nature, I opted to cook the chicken, then add the coconut milk, heat it up, then add in the eggplant and pepper with the lime leaves, and after it softened, I put in the curry paste, and some basil stems, lemongrass scraps, zest, and a few more lime leaves and turned my stove down as low as it would go, for as long as it took to cook the rice.

We ate a LOT of curry last night.

Bulldogbacchus

07-29-2012, 01:48 PM

scallops, seared in a cast iron skillet, over crabmeat risotto.http://i1137.photobucket.com/albums/n520/bulldogbacchus/Food/DSC_2711.jpg

More here http://mattstable.blogspot.com/

apicius9

07-29-2012, 01:49 PM

nice sear, love scallops!

Stefan

Bulldogbacchus

07-29-2012, 01:50 PM

Figs, stuffed with goat cheese and wrapped in prosciutto, cooked in the Big Green Egg

That looks great! My wife picked up some figs the other day. If there are still any left I will give them a try :)

Namaxy

07-31-2012, 09:56 AM

great looking figs!

Lucretia

07-31-2012, 12:00 PM

Those all look great!

Bulldogbacchus

08-01-2012, 05:45 PM

Thank you, ma'am.

Lucretia

08-01-2012, 07:12 PM

Not worth a picture, because it looks kind of bland, but it's finally the season for fried green tomatoes. Great for breakfast with scrambled eggs.

Namaxy

08-01-2012, 07:59 PM

Not worth a picture, because it looks kind of bland, but it's finally the season for fried green tomatoes. Great for breakfast with scrambled eggs.

We, and my wife in particular, love fried green tomatoes. Would love to know your method as the ones I've tried are pretty uninspired. We finally have ripe tomatoes here in MA, so I made a puff pastry tomato tart. Ultimately though, when the later varieties ripen, I like them on their own with just a little salt.

EdipisReks

08-01-2012, 08:03 PM

i'm doing a Pepin style chicken with caramelized onion and kale under the skin, roasted on a sheet pan (i'd never taken the wish bone out first, until i caught an old Pepin and Child episode a couple days ago, and for all the chickens i've roasted, i don't know why i didn't, now that i've done it) along with some colcannon potatoes.

AFKitchenknivesguy

08-02-2012, 04:18 AM

A few pics I took after awhile of not using my BGE, it's good to be home. First up is pork tenderloin with panchetta with herb de provence rub:

http://i559.photobucket.com/albums/ss35/jherm77/iphone012.jpg

http://i559.photobucket.com/albums/ss35/jherm77/iphone011.jpg

Half chicken, kosher salt and pepper:

http://i559.photobucket.com/albums/ss35/jherm77/iphone013.jpg

Chicken thighs with herb de provence smoked with applewood and mesquite:

http://i559.photobucket.com/albums/ss35/jherm77/iphone014.jpg

AFKitchenknivesguy

08-02-2012, 04:21 AM

This is where I was:

http://i559.photobucket.com/albums/ss35/jherm77/iphone001.jpg

Not too bad, no complaints.

Namaxy

08-02-2012, 10:54 AM

Glad you're home safe Jason. Food looks great!

Lucretia

08-02-2012, 11:21 AM

Tomato tart sounds WONDERFUL!

For fried green tomatoes, I like to use tomatoes that are just starting to get a little bit of blush to add some sweetness. I just slice them very thin, dredge them in whole wheat flour, and fry them in a skillet with a little olive oil until they're golden brown and starting to get a little crispy, and salt them as they come out of the pan. (I've veen using sea salt.) You get that sweet/tart tomato flavor, a little nuttiness from the flour, salt and olive oil. They're at theirvery best when you stand at the stove and eat them as soon as they come out of the pan. If they sit too long they get mushy and go downhill in a hurry.

Yeah, keep them coming and consider submitting them for the KKF cookbook!

Lucretia

08-02-2012, 04:08 PM

This one's a little too ripe, but I figured I'd take one for the team and cook up a batch for breakfast and take pictures. I like thin slices. The one on top is probably a little too thin, but I'll eat it anyway--just for you guys!

8916

Very light coating of whole wheat flour:

8917

Fry them up in some olive oil:

8918

Add a little salt, and dig in:

8919

This one's what I consider to be just about perfect. Thin enough to be crispy and hold its shape without wilting, but still juicy inside.

8920

Lucretia

08-02-2012, 11:12 PM

One more for today--baby back ribs on the smoker. You'll have to picture the coleslaw, fresh rolls, cold beer, and a great old "B" horror movie with William Shatner ("Kingdom of the Spiders") yourselves.

Again, very nice posts! Never heard of tomato chips, could eat several pig's worth of the smoked ribs right now - I would even listen to Shatner 'sing' for some of those - and this is the first time ever that I found a corn dog appealing (or even belonging into the food category...).

Something totally original that I came up with about 15 years ago: smoked marinara sauce. the first week of july here in arkansas is kind of the peak season for various veg so I go out to the farmer's market and pickup a bunch to make the sauce.

https://sphotos-a.xx.fbcdn.net/hphotos-snc7/s720x720/311692_10151040728814415_315475686_n.jpg
Tomatoes go in the smoker for about an hour at ~220F with a bit of hickory.

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/399370_10151040940434415_1322670137_n.jpg
Other veg goes on the weber for a bit of color

https://sphotos-b.xx.fbcdn.net/hphotos-ash3/s720x720/531192_10151040944639415_931038895_n.jpg
results all goes into the FP to be pureed, then into stock pots (1 5gal pot, 2 2gal pots, 9 gal total).

https://sphotos-a.xx.fbcdn.net/hphotos-prn1/s720x720/564140_10151040952244415_1496682699_n.jpg
some oregano, thyme, and EVOO goes in. salt must wait until final volume is pretty close as this will reduce by about 1/2. In fact, when this is done it all fits into the center pot (about 5 gal).

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/311608_10151041606479415_1024033285_n.jpg
portioned out into 20oz containers to be frozen and used throughout the year.

https://sphotos-a.xx.fbcdn.net/hphotos-ash4/s720x720/487792_10151041607299415_1760800246_n.jpg
closeup of final product.

one friend took some home and called me back after it thawed, given the color and smell he thought I accidentally gave him BBQ sauce!

Best served with cheese-filled ravioli...

apicius9

08-05-2012, 04:23 PM

Nice! Mmh, I always wondered how to make idlis and sambar - is that feasible, do you have a recipe?

Stefan

Zwiefel

08-05-2012, 04:41 PM

Man, I just love some of these high quality pics. :Ooooh: I gotta get me one of those cameras now. Any rec?

I dunno if you are still interested in a rec...but I got the Canon S100. It's the best compact camera on the market right now. Easy to do everything automatically, but also can be fully manual...and there are lots of cool in-camera effects for your photos. I'm sure lots of folks here will recommend DSLR's--and they do take amazing photos--but the nice thing with the compact is that it's easy to have it with you, fits in a pocket and really does take a great photo. I can share some pics if you are interested.

Zwiefel

08-05-2012, 04:46 PM

Nice! Mmh, I always wondered how to make idlis and sambar - is that feasible, do you have a recipe?

Here is a photo series of me making sambar as well as the sambar powder (nice to have on hand if you are going to make sambar regularly):
https://www.facebook.com/media/set/?set=a.500330894414.276058.144012669414&type=3

I can send you recipes for that via PM as well.

Zwiefel

08-05-2012, 06:28 PM

So I just moved to Texas about a month ago. My grandpa lives here and he has a small collection of Lodge camp Dutch ovens that he can't use because he's too old to mess with building a campfire. So myself and a buddy Surprised him by building him a steel table for the Dutch ovens. Yup, it's ugly but it was built using only free scrap my friend had on his property. It's also much sturdier than the table that Lodge sells for $250 and is wide enough for 3 ovens. I've always been a cast iron fan and wanted to build one of these tables so once I realized how much my grandpa would enjoy this I knew I had to do it. He was absolutely ecstatic when we showed it to him. The innagural cook was some simple baked beans to compliment some ribs we smoked and then the next morning I made a big ol one pot breakfast of eggs, homemade sausage, potatoes and onion. We all had a blast using it and look forward to experimenting with this method of cooking even more

Saw Sarah's post about Hide deba (http://www.kitchenknifeforums.com/showthread.php/7971-Sara-s-Pick-Minimalistic-Pouch) before going out shopping and this was the result :doublethumbsup:

DwarvenChef

08-21-2012, 03:12 AM

Very nice :)

Jim

08-21-2012, 10:28 AM

looks great!

Mucho Bocho

08-21-2012, 10:53 AM

I'll be posting the results of my annual Outter banks fishing trip. I bought a Ichimonji 210 Blue #2 deba that has been sitting on my rack, entirely unused until Friday. Going after the grouper. A shot from last year:

http://i1051.photobucket.com/albums/s426/dennismpintoii/photo.jpg

apicius9

08-22-2012, 01:30 AM

O.k., no pictures, I know... But I just had a ripe heirloom tomato that was sweet, juicy and tasted just like - tomato. With some fresh bread, a few slices of prosciutto di Parma. Sometimes it takes really just the simplest things to create a memorable culinary experience. And at the same time it's kind of sad that one tasty tomato stands out of the rest of the watery red things I find in the markets.

Stefan

Mucho Bocho

08-22-2012, 08:47 AM

Stephan agreed. Lately I've been having a ripe Haas avocado well salted (maldon and herbmal) drenched in lime juice for breakfast. Also, my Cherokee purple heirlooms are just starting to ripen. I swear that if you pull a mostly ripe tomato and let it ripen further maybe a day or so on the counter, the flavor is much sweeter and pronounced. No insignificantly either.

mpukas

08-22-2012, 02:08 PM

Did a dinner for my clients that have a house at the very top of Bachelor Gulch, in Beaver Creek, CO. Five adults, five kids (6-10 yrs old). The kids eat first, and then get to run around and cause havoc.

MP Beautiful! Great menu too. I'm sure everyone was happy. Also, very good childrens menu too. i might have to pull out that fried rice tonight.

Johnny.B.Good

08-22-2012, 03:21 PM

What an amazing looking menu!

Namaxy

08-22-2012, 06:17 PM

Well done!!

TamanegiKin

08-23-2012, 10:51 PM

We had some visitors from Momofuku a little while back and I did my best to recreate one of their older dishes for 300 of our staff. The guys were awesome and signed a bunch of lucky peach mags for us.
Anyway here it is, my humble attempt at Momofuku's cured hamachi.
http://i1177.photobucket.com/albums/x350/tamanegikin/IMG_20120725_111004.jpg

These back ribs should be ready for evening snacks in a two or three hours.

knyfeknerd

08-25-2012, 04:41 PM

What time should we come over? Do you need us to bring anything???

schanop

08-25-2012, 05:06 PM

If you actually coming this way, any time :-) I'll watch your plane flying over botany bay and landing at the sydney airport while keeping the ribs cooking.

And a collection of knives in a pouch to be appreciated and admired would be cool.

knyfeknerd

08-25-2012, 05:08 PM

Well I was only jealous first about the ribs.........

Namaxy

08-25-2012, 11:11 PM

Looks tasty Schanop! How far are you from Homebush bay (renamed Wentworth point for the Olympics)? My company did a project there many years ago.

schanop

08-26-2012, 01:41 AM

It was nice, given that I don't practise smoking ribs too often. Butcher here usually cuts very close to the bone and don't leave much meat on, so it is a little uneconomical. These ribs were quite meaty, given AU standard; spring was around the corner, weather was nice and warm; then it was a good time to pull out weber to work again.

From Homebush to where we are (close to the air port -- in the distance background behind the bush) is about 10-12 miles, or about half an hour drive in good traffic.

Salty dog

08-26-2012, 01:46 AM

Can you barbeque on a balcony? Does it taste the same? Really?

schanop

08-26-2012, 02:45 AM

Gotta make do. Not everyone can afford what you can, Salty.

Jim

08-26-2012, 07:45 AM

The irony is, BBQ evolved from making do with whatever you could scrape together, using with the cheapest cuts of meat and trimmings.

BBQ is a lot like religion, if you have the faith, it does not matter much where you practice it.

Mucho Bocho

08-26-2012, 08:59 AM

Good one Jim!

Salty dog

08-26-2012, 09:07 AM

Gotta make do. Not everyone can afford what you can, Salty.

I wish I had a balcony. The wife has one house, the daughter the other. I live in a restaurant.

One reason I LOVE Sundays. I have the place to myself.

cookinstuff

08-26-2012, 02:28 PM

Balcony barbecuing is great, until pigeons start having sex in your bbq at night and you have to 'protect' your property

Jim

08-26-2012, 06:28 PM

BBQ's Squab!

Mike9

08-26-2012, 07:20 PM

I made grilled shark tacos topped with eel sauce and a slaw with lime/sesame dressing. Steamed some fresh local corn and grilled some fresh little red potatoes. Washed it down with a black & brown (Porter and 8-Barrel triple IPA) What a nice meal and too bad we had no room for some lemon pie . . . well maybe in an hour.

Great looking food all three of you!! From curry to steak to BBQ...nice:doublethumbsup:

Zwiefel

09-03-2012, 01:06 PM

That. Looks. Amazing.

Great looking food all three of you!! From curry to steak to BBQ...nice:doublethumbsup:

Thanks guys! The cardamom dish is one of my favorites, I've never seen anything like it anywhere...uses 100 green cardamom pods for 6lbs of meat (traditionally lamb, but that's difficult to find around here), the dry heat from frying for so long essentially eliminates the camphor elements normally associated with green cardamom, leaving the floral/perfumy elements behind.

Zwiefel

09-03-2012, 07:43 PM

Started off with a bit of tuna sashimi:

9633

got to use my soy sauce bowls from a trip to Atlanta in the mid-90's:
9634 9635

And have a bit of fun with some Sushi erasers, a gift from a friend:
9636

Not the best tuna sashimi I've ever had to be sure...but not bad for land-locked Little Rock....

going to make some toasted baugette rounds with Champignon triple cream cheese, hot salami, lox, and scallions later tonight...saw some nice baugettes at the grocery and wanted to make use of them...

Zwiefel

09-03-2012, 09:32 PM

I rarely do anything similar to hors dourves, or anything that seems "fancy"...but was in an odd mood today and decided to try a little of both:

Yeah, it's a bit sloppy...I'm afraid I'm quite ignorant about how to slice sashimi. :O Also, my options are a bit limited given my starting material is always a tuna steak instead of a cho (I think that's the right word for a tuna "primal").

Deckhand

09-05-2012, 02:41 PM

Lox baguettes. Yum...

Lucretia

09-05-2012, 03:07 PM

Pizza a few days out...just stirred up the poolish for the crust...

Eamon Burke

09-05-2012, 04:06 PM

If you come to my house, I'll show you how to slice Sashimi and you show me some Curry tricks. We'll eat like kings for a day.

Zwiefel

09-05-2012, 04:29 PM

If you come to my house, I'll show you how to slice Sashimi and you show me some Curry tricks. We'll eat like kings for a day.

Sold!

Zwiefel

09-06-2012, 04:18 PM

Pizza a few days out...just stirred up the poolish for the crust...

I wasn't familiar with this term...after a bit of wikipedia'ing, I see that a sponge (which I am familiar with) is a form of this...as are wild/sourdough types.

Also called a Biga in Italian. In case anyone else is interested: http://en.wikipedia.org/wiki/Poolish

thanks for the continuing ed!

Namaxy

09-09-2012, 11:53 AM

Edit: Will have to try later...photos not working again.

Jim

09-09-2012, 11:59 AM

Are you using the "Go advanced tab" for posting?

Namaxy

09-09-2012, 12:24 PM

Thanks Jim....Was actually an incorrect Picassa setting...IE user error, most likely induced by the quantities of wine consumed with this dinner last night.

Anyway...dinner get together last night. We started with soup = white gazpacho.

There was actually a dessert, but we'd had a lot of wine by that point and photos were ....let's say not high on the agenda...:D

kalaeb

09-09-2012, 01:03 PM

Food looks awesome. Is that a redwood burl board the tart is on?

Zwiefel

09-09-2012, 01:17 PM

Beautiful food and excellent plating!

K-Fed

09-09-2012, 02:00 PM

Didn't get any pics as it was fairly unimpressive looking but one of the dishes going on the autumn/ winter menu revision that I'm working on turned out fantastically. Sweet potato, goat cheese, pine nut ravioli with brown thyme butter. Taste tested yesterday and definately going on the menu.

A sample of food photos. I'm going to be doing this more often. It helps keep them organized.

http://youtu.be/KPYzvyIVX-U

Craig

09-10-2012, 12:50 PM

I spent a good chunk of last weekend in the kitchen, doing various things with cheap veggies from the harvest. I did a ghost and habanero pepper salsa, bulgur vegetarian chili (which I know, isn't really chili) and some chinese-style hot sauce:

http://img843.imageshack.us/img843/4691/52821860.jpg

http://img824.imageshack.us/img824/6707/37874438.jpg

http://img153.imageshack.us/img153/7811/47116411.jpg

http://img806.imageshack.us/img806/7642/71650365.jpg

Those are old pictures, but you get the idea.

Lucretia

09-10-2012, 01:17 PM

Great looking chiles!

hax9215

09-10-2012, 01:36 PM

Thought I knew something about chilies, but which are the Ghost Peppers? Great looking food and good photography.

A sample of food photos. I'm going to be doing this more often. It helps keep them organized.

http://youtu.be/KPYzvyIVX-U

Eating at your restaurant is definitely on my list of things to do. Amazing looking.

Craig

09-11-2012, 06:55 AM

Thought I knew something about chilies, but which are the Ghost Peppers? Great looking food and good photography.

Haxthe Cook CLEAVERS RULE!!! :D

Ghost peppers, otherwise known as Naga Jolokia or Bhut Jolokia, is an insanely hot pepper from rural India and Bangladesh that started getting popular about 5 years ago when it took over the Guinness title for hottest pepper in the world. It comes in at about a million Scoville heat units. It has since lost that title to Trinidad scorpion peppers, which I don't know much about.

I love ghost peppers, they're a little more flavourful than habaneros. I usually order them cheaply (about 50 cents a pod) off ebay.

Is that the gengetsu petty?

Nice looking chiles!

Watanabe. I still use that knife a ton, though this time around I actually used my Takeda nakiri to do the same job.

bieniek

09-12-2012, 12:16 AM

It comes in at about a million Scoville heat units.

:bigeek:

Zwiefel

09-13-2012, 08:56 PM

This was earlier in the summer...but I keep these in rotation on my screensaver and they popped up today...couple of nice pics and one of my favorites, hot smoked pork chops:

Then everything in a ziplock bag for a few hours:
https://sphotos-b.xx.fbcdn.net/hphotos-ash3/543004_10150800408739415_1696363105_n.jpg

After resting in a towel for 30 min to wick away moisture thouroughly, getting a little black-n-kosher before the heat:
https://sphotos-b.xx.fbcdn.net/hphotos-prn1/524143_10150800409899415_380882970_n.jpg

Looks great Neal! love the shot of the flour with the water and oil (?) in the well in the middle. well-done.

stereo.pete

09-16-2012, 11:31 PM

Namaxy, I love what you are doing with food and pictures, keep sharing!

GlassEye

09-16-2012, 11:58 PM

Made a small test batch of kosho with lemon, lime, jalapeños, some unknown pepper and arajio; should know how it is after it cures for a few days.

The unknown pepper looks like a small green bell pepper, quite piquant, any of you chile nuts happen to know what this is?

Zwiefel

09-17-2012, 12:14 AM

What is Kosho?

The Edge

09-17-2012, 12:16 AM

Made a small test batch of kosho with lemon, lime, jalapeños, some unknown pepper and arajio; should know how it is after it cures for a few days.

The unknown pepper looks like a small green bell pepper, quite piquant, any of you chile nuts happen to know what this is?

Could it by chance be an unripened scotch bonnet, or habanero? Just a guess...

steeley

09-17-2012, 12:47 AM

Nice job on the mise en place Neal
like to see a photo of the oven.
http://i.imgur.com/KJPmO.jpg

GlassEye

09-17-2012, 01:04 AM

What is Kosho?
Yuzu kosho (http://www.japanesefoodreport.com/2011/12/chef-abes-fresh-yuzu-kosho.html), I used a lemon and two limes as I don't have access to yuzu.

Could it by chance be an unripened scotch bonnet, or habanero? Just a guess...
I received a grocery bag full of various peppers and some tomatoes, doesn't look like either of those. I will take a picture tomorrow.

Mike9

09-18-2012, 04:37 PM

After a week of double secret overtime all I wanted for diner last night was pure comfort - Grandma's Bacon, Macaroni and Tomatoes. That and a good nights sleep. That stuff is the bomb - in fact our tenant brought me a quart jar of apple pie moonshine and I gave him a tomato can full to go. He called later to say "that stuff is the bomb" - :doublethumbsup:

Regular price for a gallon of milk is about $7 out here, so that's not going to happen ;) But I do make my own farmers' cheese with fresh herbs occasionally, also perfect with a fresh bakes loaf of bread :)

Stefan

stereo.pete

09-27-2012, 01:38 PM

Stefan is that no need bread, if so can you PM me a link to your recipe as I lost mine.

stereo.pete

09-27-2012, 01:40 PM

My Sous's Macadamian-caramel mousse

http://i1036.photobucket.com/albums/a442/Saltys_knives/cacho9.jpg

http://i1036.photobucket.com/albums/a442/Saltys_knives/cacho2.jpg

Scott,

Is this Cacho's work? If so, not only is a beast running the line but he also has some mean pastry skills, well played.

Salty dog

09-27-2012, 03:50 PM

He loves to bake. More power to him.

apicius9

09-27-2012, 11:44 PM

Stefan is that no need bread, if so can you PM me a link to your recipe as I lost mine.

Hi Pete, I just venture a little bit off the original published here http://www.nytimes.com/2006/11/08/dining/081mrex.html . I increase the amounts proportionally (to about 650g of flour) because I can get more in my Staub cast iron pot that I bake it in. The loaf in the picture has about 50% AP flower, 40% whole wheat and 10% rye, comes out denser and chewier that way. If you use whole wheat or rye flour it's better to use a splash more water (actually, I forgot that for the one in the picture, that could have used a little more water). Oh, and I added a bit of sugar beet syrup to this one, just 1-2 tablespoons, that rounds out the taste a bit and the sugar helps the crust caramelizing it a bit better. Baking for 30 + 15-20minutes or to about 205-210F internal temp. It's really easy and among the most satisfying things in the kitchen I can think off. The only problem is not to eat it all right away...

Stefan

obtuse

09-27-2012, 11:47 PM

nice bread Stefan!

AFKitchenknivesguy

09-29-2012, 05:07 PM

My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2049.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2046.jpg

SpikeC

09-29-2012, 06:04 PM

275 for 5 hours, huh. I will try that!

GlassEye

09-29-2012, 06:04 PM

I made biscuits this morning, ate them with serrano ham and cultured butter.

Namaxy

09-29-2012, 07:56 PM

Aaahh, the simple things... Thought too late of taking a pic, so the sausage was gone already :)

My favorite thing to make on my BGE. Just salt, pepper, and 5 hours at 275F. Crispy skin and fall apart meat. Had a buddy over who's wife just PCSed to Texas, so he is eating out of the freezer most days. I sent him home happy.

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2049.jpg

http://i559.photobucket.com/albums/ss35/jherm77/IPhone2046.jpg

That looks tasty!

eaglerock

10-09-2012, 03:44 PM

Some very nice looking pictures here, makes me hungry :P

Here is 1 i took for a small magazine.

https://dl.dropbox.com/u/56956/_MG_0729.jpg

And here is some of what i have done at work or home.

https://dl.dropbox.com/u/56956/_MG_6167.jpg

https://dl.dropbox.com/u/56956/_MG_6501.jpg

https://dl.dropbox.com/u/56956/_MG_8016.jpg

https://dl.dropbox.com/u/56956/_MG_8070.jpg

Hopefully you like them. I'll post more later :)

Zwiefel

10-09-2012, 04:07 PM

fantastic photos. you are obviously not using my photographic skillset to take them!

heirkb

10-09-2012, 05:49 PM

Those dishes look really interesting. You should post descriptions :)

BTW, you're not from Eagle Rock, CA are you? I can't think of any restaurant that would serve that level of food around that area (and I hate to even imagine commuting around the LA area).

mano

10-09-2012, 08:40 PM

Excellent photos!

Here are a few things we made:

bok choi confit
B10494

Stuffed calamari and asparagus
10495

Champagne and escargot
10496

SpikeC

10-09-2012, 08:54 PM

Show off!

mano

10-09-2012, 09:32 PM

kale 'n snail
10499

onion soup
10500

some of the freshest, tastiest scallops I've ever had
10501

stereo.pete

10-09-2012, 11:12 PM

Mano, everything in the above photos looks amazing! Is that fried kale, and where does one find snails?

stereo.pete

10-09-2012, 11:13 PM

Well, it's been a while since I've posted a dish, too be honest I have been very busy at work. In fact the dish below is my after work special of ham fried rice and one of my favorite beers, a Founder's Old Curmudgeon Ale.

-The old man and the rice
http://imageshack.us/a/img696/1049/oldrice.jpg

Just the rice
http://imageshack.us/a/img198/144/riceb.jpg

sw2geeks

10-10-2012, 12:21 AM

Ok, now I have to fix me some fried rice!

eshua

10-10-2012, 07:30 PM

Weekends, I don't have time to make staff meal, so we eat tacos pretty much every Saturday morning. Its the end of the year so I'm ripping out peppers from my garden and stocking up on everything I need for weeks of meaty spicy goodness.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG950088.jpg
This year I grew 8 hot peppers aside from the jalapenos that I always have.
Bottom right is ghost pepper, average 3x-4x hotter than habaneros.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG955943.jpg
The sum of my last picking.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG955183.jpg
Arranged from mild to hot. Mild one is like a Tabasco, the pint on the right is just ghost peppers and a little vinegar.... Fun times this morning when I gave some to the FoH staff and they need 15 min to go cry it off.

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/20120930_183632.jpg
Tomatillos were a little under ripe because they didn't get as much sun as they needed, but 16qt's of salsa verde still tastes pretty good.

stereo.pete

10-10-2012, 11:24 PM

Eshua,

What do you do with the peppers to create the hot sauces?

eshua

10-11-2012, 01:48 AM

Peppers, shallot, garlic, local vinegar, vita-mix....and lots of coughing. We grabbed a 5 gallon bucket of habenaros from a friend at the market to bulk up, but the best are the yellow fatali.

eaglerock

10-11-2012, 03:48 PM

fantastic photos. you are obviously not using my photographic skillset to take them!

Those dishes look really interesting. You should post descriptions :)

BTW, you're not from Eagle Rock, CA are you? I can't think of any restaurant that would serve that level of food around that area (and I hate to even imagine commuting around the LA area).

Thank you for the comments , my other hobby is photography :)

I live in Finland not CA.

I'll edit my post with the descriptions.

eaglerock

10-11-2012, 03:55 PM

Looks like i cant edit my old post. so here is the descriptions:

1: orange shrimp spaghetti.

2: Gazpacho with Parmesan mousse

3: Goat cheese and Beetroot

4: Cold white fish with nuts salad and herbs mayo

5: Almond cake with lychee sorbet

eaglerock

10-11-2012, 03:57 PM

http://i1186.photobucket.com/albums/z378/Josh_Wentworth/IMG950088.jpg

Nice, i have 15 chilli plants here, but it have been a horrible summer with very low sun so they are not doing very well.

heirkb

10-11-2012, 09:37 PM

Looks like i cant edit my old post. so here is the descriptions:

1: orange shrimp spaghetti.

2: Gazpacho with Parmesan mousse

3: Goat cheese and Beetroot

4: Cold white fish with nuts salad and herbs mayo

5: Almond cake with lychee sorbet

All sound delicious. Thanks for the details. Mind sharing the basic process on the Parmesan mousse?

mainaman

10-12-2012, 01:09 AM

Simple baked rosemary garlic potatoes

http://i48.tinypic.com/f4it1s.jpg

Zwiefel

10-12-2012, 10:07 AM

Those potatoes look great! I've been doing home-fries in the oven lately...this reminds me of it a bit.

You guys are all ridiculously talented. So many great dishes posted lately.

Von blewitt

10-13-2012, 11:46 PM

Not much cooking involved.... Some nice Queensland prawns, oysters are from the lake in the background, some salads and a bottle of Petaluma 2007 Riesling. A nice spring afternoon
http://i1162.photobucket.com/albums/q522/huwjones83/E1793A99-E45E-47E7-A246-F9C1FAE4C723-45616-00005E3E64D84A6E_zps26309ca9.jpg

schanop

10-14-2012, 12:54 AM

Petaluma rieisling and oyster ..... yumm

DeepCSweede

10-14-2012, 10:30 AM

Made the Americas test kitchen skillet apple crisp. one of the best crisps I have ever had. Made it in my wagner #12 skillet. Sorry no pics of that one - it didn't last long.

AFKitchenknivesguy

10-14-2012, 04:53 PM

Not much cooking involved.... Some nice Queensland prawns, oysters are from the lake in the background, some salads and a bottle of Petaluma 2007 Riesling. A nice spring afternoon
http://i1162.photobucket.com/albums/q522/huwjones83/E1793A99-E45E-47E7-A246-F9C1FAE4C723-45616-00005E3E64D84A6E_zps26309ca9.jpg

I hate you. Just kidding, really I don't, I am just jealous.

Jason

mano

10-14-2012, 05:35 PM

Surf 'n turf of soft shell crabs and New York Strip

10630
10631

Lucretia

10-15-2012, 01:45 PM

First attempt at a souffle--individual cheese souffles for breakfast.

10633

mainaman

10-15-2012, 02:41 PM

I am staying on comfort food wave.
Layered Chicken and mushroom bake

http://i48.tinypic.com/ilj78h.jpg
http://i50.tinypic.com/2llzprt.jpg

eaglerock

10-18-2012, 02:08 PM

All sound delicious. Thanks for the details. Mind sharing the basic process on the Parmesan mousse?

MmmmmmMMM....boozy acorn squash profiteroles--with a great big scoop of vanilla bean ice cream and some good coffee.

Jmadams13

10-18-2012, 11:54 PM

Coffee does go well with them. I ate the odd balls after shift with a nice cup of coffee, they complimented each other very well. I've been working on a coffee caramel, that would go even better. Might have to try that tomorrow

Johnny.B.Good

10-19-2012, 12:04 AM

Coffee does go well with them. I ate the odd balls after shift with a nice cup of coffee, they complimented each other very well. I've been working on a coffee caramel, that would go even better. Might have to try that tomorrow

This sounds amazing.

apicius9

10-19-2012, 05:12 AM

Man, you guys can really cook! ;) Love eaglerock's creations although I happen to love brussel sprouts and would complain that I don't even get a whole on on my plate ;) I weigh over 300 pounds, and how am I supposed to keep my weight with portions like that? :D

Stefan

eaglerock

10-21-2012, 02:33 AM

Thank you for the comments :)

Stefan, maybe you will feel better if you get 6 courses :D

apicius9

10-21-2012, 02:42 AM

6 courses sounds good :) Unfortunately, I don't know much about Finnish cuisine, I was only there once for about 10 days but that was part business and part visiting friends, eating my way through the local foods was not high on my list at that time. But I do remember that I liked the reindeer and the fresh salmon and tried some preserves of berries I had never heard of before. In any case, I loved it up there.

6 courses sounds good :) Unfortunately, I don't know much about Finnish cuisine, I was only there once for about 10 days but that was part business and part visiting friends, eating my way through the local foods was not high on my list at that time. But I do remember that I liked the reindeer and the fresh salmon and tried some preserves of berries I had never heard of before. In any case, I loved it up there.

Stefan

Nice, was you in Helsinki ? lets me know when you will come next time, so we can eat some nice food :D

Jmadams13

10-25-2012, 04:15 PM

http://i.imgur.com/05M1Q.png
http://i.imgur.com/q7tUA.png

My basic white bread first, second is my country sourdough. Nothing fancy, just something different for table bread at the bistro tonight

Been working with my SIL on recipe swaps/random dish cooking. Every other week I send her a recipe, and visa versa, she sends me one the next week. We both cook it to the best of our abilities and than we talk about it for a couple day. It's been kind of fun stepping outside of my normal dishes and trying something totally random. This first month things have been kind of simple as she is not as comfortable "winging it" or trying new ideas outside of her limited skills. But I know she will figure it out if I stretch out the skill set a bit LOL

It's really cool that we are round up to the 1000th post on this thread :)

Lucretia

11-02-2012, 12:41 PM

Nothing fancy, but it'll get us closer to 1000 posts. Chicken chili. Great for damp and chilly weather.

11062

11064

Mike9

11-03-2012, 12:41 PM

Nothing fancy - I had @ 4 lbs of nice smoky ham left from last week so I ground it up fine, made a chipotle mayonnaise and mixed in some sweet jalapeno relish and stone ground mustard. This is a great spread for sandwiches, crackers etc.

Johnny.B.Good

11-04-2012, 07:27 PM

The 1,000th post really should be something fine and fancy (or just plain good would work too). ;)

heirkb

11-04-2012, 07:52 PM

Alright, I'll go for it. I don't think I've posted food in this thread before, but I was bored during Hurricane Sandy and took pictures of what I made. 4 pizzas shown and 2 others not shown. One totally burnt tarte tatin and one slightly under-caramelized tart tatine, lol.